Thursday, July 02, 2015

3606. BACON GUAVA CREAM CHEESE BITES

Slice the entire package of bacon down the middle so you have shorter pieces to cook. Fry these in a hot skillet until they are crispy, but not burned. Drain on paper towels and chop roughly into smaller pieces.

Separate the thin sheets of wonton. I used both 1 and 2 sheets. Two sheets add more crunch. This will depend on your personal preference.

Cut up the guava into small pieces.

To build the wontons, place small pieces of guava in the center of the wonton.

Spread with cream cheese, drop a few pieces of the roughly chopped bacon into this little cream cheese nest.

Dip your fingertip in water and run a tiny bit of water around the edges of the wonton. This acts like glue. You can also use egg white for this. Grab the corners of the wonton and squish corners together to create a little pouch.

Heat your oil in a deep skillet. The depth of the oil should just cover the wontons.

Fry quickly in the very hot oil. It should only take about 10-15 seconds, if that. Work in small batches. Don't do more than 3 or 4 at a time. They cook very quickly.

Drain cooked wontons on a paper towel.

Let them cool slightly before eating. They’re great at room temperature.

1) Slice the entire package of bacon down the middle so you have shorter pieces to cook.
2) Fry these in a hot skillet until they are crispy, but not burned.
3) Drain on paper towels and chop roughly into smaller pieces.
4) Separate the thin sheets of wonton. I used both 1 and 2 sheets.
Two sheets add more crunch. This will depend on your personal
preference. I tried some both ways and I was equally happy.
5) Cut up the guava into small pieces.
6) To build the wontons, place small pieces of guava in the center of the wonton.
7) Spread with cream cheese, drop a few pieces of the roughly chopped bacon into this little cream cheese nest.
8) Dip your fingertip in water and run a tiny bit of water around the
edges of the wonton. This acts like glue. You can also use egg white
for this. Grab the corners of the wonton and squish (<—yes, that’s
the technical term for it) corners together to create a little pouch.
9) Heat your oil in a deep skillet. The depth of the oil should just cover the wontons.
10) Fry quickly in the very hot oil. It should only take about 10-15
seconds, if that. Work in small batches. Don't do more than 3 or 4 at a
time. They cook very quickly.
11) Drain cooked wontons on a paper towel.
12) Let them cool slightly before eating. They’re great at room temperature.
13) Serve and receive your praises.
Makes about 36 pieces.
- See more at:
http://www.mybigfatcubanfamily.com/my_big_fat_cuban_family/2015/03/bacon-guava-cream-cheese-bites-recipe.html#sthash.risKDMzw.dpuf